Ingredients for ayurvedic paneer marinated with red palm oil

  • 250 g paneer
  • Red palm oil (extra virgin), Amanprana
  • 2 onions
  • 3 tomatoes
  • 1 tbsp lemon juice
  • Pepper and salt
For the marinade paste:
  • 1 tbsp finely chopped fresh ginger
  • ½ tsp cumin powder
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp mango powder (or a little lemon juice)
  • 2 tbsp coconut-olive-palm-oil, extra virgin, Amanprana

Preparation of ayurvedic paneer marinated with red palm oil

Make a marinade paste from ginger, cumin, pepper and salt, turmeric, mango powder or lemon juice and oil. Cut the paneer into slices and coat them in the paste. Leave to marinade for at least an hour. Peel the onions and chop finely. Cut the tomatoes into cubes. Heat the red palm oil in a pan and fry the onion. Add the tomatoes and cook through. Add the lemon juice. Fry the slices of paneer in the pan and add any remaining marinade paste. Finish with pepper and salt. Recipe from the Ayurveda cook book by Lies Ameeuw

your rating


Lies Ameeuw

Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda -  sweet, sour, salt, pungent, bitter and astringent.